Broccoli, Cauliflower, and Cheese Soup
A creamy, comforting soup made with fresh broccoli, cauliflower, and sharp cheddar cheese, perfect for chilly evenings.
Ingredients
For the soup base
- 2 tablespoons olive oil A good quality extra virgin olive oil is recommended.
- 1 cup diced carrots Adds color and sweetness.
- 1 cup diced celery Adds a refreshing crunch.
- 1 cup diced onion Essential for flavor.
- 3 tablespoons all-purpose flour Thickens the soup.
- 4 cups water Use low-sodium chicken broth for more flavor.
- 4 teaspoons chicken base You can also use a vegetable base for a vegetarian version.
- 1 cup half and half For a creamy texture.
- 2 cups shredded sharp cheddar cheese Use high-quality cheese for best melt.
For vegetables
- 3 cups fresh broccoli florets Always use fresh for crunch.
- 3 cups fresh cauliflower florets Adds creaminess.
Seasoning
- to taste salt Season in layers.
- to taste pepper Adjust as needed.
Instructions
Preparation
- In a large pot, warm the olive oil over medium heat, then add the diced carrots, celery, and onions. Sauté for about 5-7 minutes until the onions turn translucent.
- Season with salt and pepper to taste during sautéing.
- Once veggies are tender, stir in the flour and cook for another minute.
- Gradually add in the water while whisking to combine. Add the chicken base and bring to a gentle simmer.
Cooking
- Add the fresh broccoli and cauliflower florets. Simmer for 10-15 minutes until tender but not overcooked.
- Remove from heat and stir in the half and half.
- Add the shredded cheddar cheese and stir until melted and smooth.
- Adjust seasoning if necessary before serving.
Serving
- Dish out into bowls and sprinkle with additional cheese. Enjoy with crusty bread.
Notes
Use fresh ingredients for best flavor and texture. This soup can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 20gProtein: 12gFat: 22gSaturated Fat: 10gSodium: 700mgFiber: 4gSugar: 4g
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